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Meat Science|November 9, 2011
Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rateS Cofrades, F Jiménez-ColmeneroMeat Science|November 8, 2011
Influence of an extract of liver on colour and shelf stability of sliced bolognaF Jiménez-Colmenero, R G CassensMeat Science|November 9, 2011
Characteristics of restructured beef steak with different proportions of walnut during frozen storageA Serrano, S Cofrades, F Jiménez-ColmeneroMeat Science|November 9, 2011
Heating rate effects on high-fat and low-fat frankfurters with a high content of added waterS Cofrades, J Carballo, F Jiménez-ColmeneroMeat Science|April 9, 2010
Nutritional composition of dry-cured ham and its role in a healthy dietF Jiménez-Colmenero, J Ventanas, F ToldráMeat Science|November 9, 2011
Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperaturesJ Carballo, M Cavestany, F Jiménez-ColmeneroMeat Science|November 9, 2011
Healthier meat and meat products: their role as functional foodsF Jiménez-Colmenero, J Carballo, S CofradesMeat Science|November 9, 2011
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacersF Jiménez Colmenero, M J Ayo, J CarballoMeat Science|April 27, 2010
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristicsI López-López, S Cofrades, F Jiménez-ColmeneroMeat Science|November 9, 2011
Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditionsC Ruiz-Capillas, J Carballo, F Jiménez ColmeneroPageof 6